Garlic-Ginger Beef & Broccolini Stir-Fry
Classic, fast Chinese-style beef & broccolini stir-fry with a glossy garlic-ginger sauce. Big restaurant texture: sear in batches and finish with a quick cornstarch slurry.
Back to full listIngredients
- Kroger® Beef Shaved Steak 10–12 oz $7.49 (sale)
- Broccolini 1 bunch (about 8–10 oz), cut into 2-inch pieces $4.49
- Organic Ginger Root 1 tbsp grated $5.99/lb
- Garlic 3 cloves, minced $1.50 each
- Shallots 1 small, thinly sliced $4.49/lb
- Neutral oil (canola/avocado) 2 tbsp, divided
- Soy sauce 3 tbsp
- Oyster sauce (optional but great) 1 tbsp
- Rice vinegar or black vinegar 1 tbsp
- Sugar or honey 1 tsp
- Cornstarch 2 tsp (plus 1 tsp for beef, optional)
- Water or broth 1/3 cup
- Toasted sesame oil (optional) 1 tsp
- Red pepper flakes (optional) Pinch
Instructions
- Prep sauce: whisk soy sauce, oyster sauce (if using), vinegar, sugar, 1/3 cup water/broth, and 2 tsp cornstarch until smooth. Set aside.
- (Optional) Velvet the beef: toss shaved steak with 1 tsp cornstarch and 1 tsp oil; this helps it stay tender.
- Blanch broccolini (stove): bring a small pot of water to a boil; boil broccolini 60 seconds, then drain well. (Or skip and stir-fry longer.)
- Heat a wok or large skillet over high heat until very hot. Add 1 tbsp oil.
- Sear beef quickly in 2 batches: 30–60 seconds per side just to brown. Remove to a plate.
- Add remaining 1 tbsp oil. Stir-fry shallot 20 seconds, then add garlic and ginger and stir 10–15 seconds (don’t burn).
- Add broccolini; toss 30 seconds. Return beef to pan.
- Stir sauce again (cornstarch settles) and pour in. Toss constantly 45–90 seconds until glossy and thickened.
- Finish with sesame oil and chili if using. Serve immediately (great over rice or noodles).
Health notes: High protein and veg-forward. To reduce sodium, use low-sodium soy sauce and skip extra salt.
Drink pairing: Jasmine tea or a crisp lager. If wine: off-dry Riesling pairs well with soy/ginger/garlic.